Deutsch: Abtropfen / Español: escurrir / Português: escorrer / Français: égoutter / Italiano: scolare

Drain in the food context refers to the process of removing excess liquid from food items. This is often done using a colander, sieve, or similar kitchen tool to separate liquids such as water, oil, or broth from solid food components. Draining is a common step in various cooking and food preparation methods to achieve the desired texture and consistency in dishes.


Drain in culinary terms is an essential technique used to ensure that the liquid content in food does not negatively affect the texture, flavor, or appearance of a dish. Here are some common scenarios where draining is crucial:

  • Pasta: After boiling, pasta is typically drained to remove the cooking water, ensuring that it doesn’t become soggy and allowing it to better absorb sauces.
  • Vegetables: When boiling or steaming vegetables, draining removes the water to prevent them from becoming waterlogged and helps maintain their flavor and texture.
  • Canned Foods: Many canned goods, such as beans or vegetables, are packed in brine or liquid. Draining these items before use helps reduce excess salt and unwanted moisture.
  • Fried Foods: After frying, foods like French fries or tempura are often drained on paper towels to remove excess oil, resulting in a crispier texture.

The history of draining in cooking dates back to early culinary practices where draining methods were developed to improve food preservation and preparation. Techniques and tools have evolved, but the fundamental purpose of draining remains the same.

Application Areas

Draining is utilized in various areas of food preparation and cooking:

  • Boiling and Blanching: After boiling or blanching vegetables, draining them promptly helps maintain their vibrant color and firm texture.
  • Washing: Draining is used after washing produce, grains, or legumes to remove excess water.
  • Defrosting: When defrosting frozen food, draining helps to eliminate the melted water and prepare the food for cooking.
  • Sauces and Soups: When preparing sauces or soups, excess fat or broth may need to be drained off to achieve the desired consistency.

Well-Known Examples

  • Draining Pasta: Using a colander to drain cooked pasta is a universal technique in making dishes like spaghetti, lasagna, and macaroni and cheese.
  • Draining Canned Beans: Draining and rinsing canned beans before adding them to salads, soups, or stews to reduce sodium content.
  • Draining Fried Foods: Allowing fried chicken or fish to rest on paper towels to remove excess oil and ensure a crispy finish.
  • Draining Yogurt: Straining yogurt to make Greek yogurt or labneh, a thicker consistency used in various dishes.

Special Techniques

In some recipes, specific draining techniques are employed to achieve particular results:

  • Pressing Tofu: Draining and pressing tofu to remove excess water, resulting in a firmer texture that absorbs marinades better.
  • Draining Ricotta Cheese: Straining ricotta to remove whey and achieve a thicker consistency for desserts or fillings.
  • Draining Cucumbers for Salad: Salting and draining sliced cucumbers to remove excess water, preventing the salad from becoming watery.

Treatment and Risks

While draining is generally a straightforward process, there are a few considerations:

  • Nutrient Loss: Some nutrients, like water-soluble vitamins, can be lost when draining vegetables. Using the drained liquid in soups or sauces can help retain these nutrients.
  • Over-Draining: Removing too much moisture can sometimes result in dry or tough food, such as over-drained pasta or excessively pressed tofu.
  • Handling Hot Liquids: Care must be taken when draining hot liquids to avoid burns or spills. Using proper tools and techniques is essential for safety.

Similar Terms

  • Strain: Often used interchangeably with drain but can also refer to passing liquid through a fine sieve or cheesecloth to remove very small particles.
  • Sieve: A tool used to drain or strain food, typically made of a fine mesh to separate liquids from solids.
  • Colander: A bowl-shaped kitchen utensil with holes, used for draining liquids from foods like pasta or washed vegetables.



Drain in the food context is a vital process to remove excess liquid from food items, ensuring the right texture, flavor, and consistency in culinary preparations. This technique is applied across various cooking methods and is essential for both everyday cooking and professional kitchens. Proper draining enhances the quality of dishes and is a fundamental skill for anyone involved in food preparation.


Related Articles

Skimming ■■■■■■■■■■
Skimming in the food context is the process of removing fat, impurities, or foam from the surface of . . . Read More
Braising ■■■■■■■■■
Braising is a cooking method that involves two key steps: searing food at a high temperature and then . . . Read More
Tempering ■■■■■■■■
Tempering is a process used in cooking and baking to carefully control the temperature of ingredients, . . . Read More
Batter ■■■■■■■■
Batter refers to a mixture of flour, sugar, eggs, milk, etc. used for baking or cooking. DescriptionBatter . . . Read More
Blanching ■■■■■■■■
Blanching is a cooking process whereby food, usually vegetables or fruits, is briefly immersed in boiling . . . Read More
Chicharrones ■■■■■■■
Chicharrones in the food context refers to crispy, fried pieces of pork skin or pork belly. These savory . . . Read More
Drainage at■■■■■■■
In the industrial or industry context, drainage refers to the systems and processes involved in removing . . . Read More
Mascarpone ■■■■■■■
Mascarpone is a rich, creamy Italian cheese made from cream and citric or acetic acid. It is a key ingredient . . . Read More
Dusting ■■■■■■■
Dusting in the food context refers to the process of lightly sprinkling a fine layer of a dry ingredient, . . . Read More
Shiitake ■■■■■■■
Shiitake in the food context refers to an edible mushroom that is native to East Asia but is now cultivated . . . Read More